mgaretz

I just made one of the best batches of non-dairy "ice cream" yet: It's chocolate peanut butter! I made it with some powdered peanut butter that showed up at my local Costco and I knew I had to try it. The recipe was: 200gr Precision Foods Vanilla soft-serve mix 16 oz Silk brand Almond/Coconut Milk blend, unsweetened 2 tbs cocoa powder 4 tbs powdered peanut butter 1 tsp instant expresso powder I mixed all of the ingredients in my blender and churned in the Kitchenaid Ice Cream bowl attachment.

I also like the Messermiester. Got mine at Bed Bath and Beyond.

Probably just the lighting. Yellow corn would be much yellower.

My local market had choice Angus Tri-Tip from Harris Ranch on sale for $4.99/lb so I bought 4. Just me tonight and I didn't want to make a whole tri-tip. I have seen tri-tip steaks so I cut some up into steaks and made one. Seasoned with McCormick's Montreal Steak Rub. Wow! Served with sweet white corn on the cob and leftover potato salad from Memorial Day. And a nice Malbec!

Sure. First, apply Memphis Dust rub (from AmazingRibs.com). I still make the version with salt so I apply it a few hours in advance to dry brine the ribs. Then they go on the smoker at 225F for 5 hours (for Baby Backs, 6 for STL). A half hour before the finish, apply sauce to the ribs. Pellets are from CookinPellets - their Perfect Mix blend, a blend of Hickory, Hard Maple, Apple and Cherry.

Yes, on my Rec Tec.

Memorial day dinner of smoked baby back ribs, homemade potato salad and white sweet corn.

Try flipping them over and cook on the flat side.

My daughter is home from grad school on break and requested my pulled pork. It was a 3.25# boneless shoulder, rubbed with Memphis Dust, smoked on the Rec Tec at 225F to an IT of 203F - took 12 hours. Came out nice! Tonight, in honor of Cinco de Mayo, we ate the leftovers wrapped in corn tortillas with avocado and green chile salsa.

I admit it's been a few years, but I bought a whole brisket from Smart and Final and it was well over 50% fat. I saved the fat and returned it.

Didn't snap any pics, but my daughter came home from school and requested my spaghetti. I leave on five day trip tomorrow so I made a big batch of sauce. She's being gluten-free, so it was served with rice noodles, salad, Brussels sprouts and gluten-free bread I made from GF Artisan Bread in 5 Minutes a Day.

Thanks. I have always made stew with celery, and I think my Mom did too. Of course, I put celery in my red sauce too!

Tonight's dinner will be: Beef stew made in the slow cooker (this shot is still in the cooker, it's on warm, waiting for my wife to get home). Chuck, celery, carrots, onion, peas, potatoes, barley and a lot of mushrooms.

Char siu chow mein. The char siu was made from leftover roast pork loin.

Wood-fired chicken. This is a shot of the leftovers which will be dinner tomorrow as well. A skin-on breast with bones and the rest are boneless, skinless thighs. Breast rubbed with Meathead's Memphis Dust and the thighs with McCormick's Montreal Chicken Rub. Cooked at 400F for one hour.

Baby backs:

Turned the leftover pork roast into hash. DW has also been craving dark whole wheat rolls, so I made my Dark Star Anise Bread into rolls instead of loaves. Served with salad and for dessert I made non-dairy Coffee-Kahlua gelato.

Made herbed and smoked pork loin roast again. We also had some leftover sourdough that had gone stale, so I turned it into stuffing. The picture makes the pork look dry but it wasn't.

I do mine at 180F for 10 hours. It comes out fantastic. The meat is denser than if made in the slow cooker and it has more flavor. I pre-soak the beef in cold water overnight to remove some of the saltiness. Vacuum pack with the spice packet. I use the juice to heat the cabbage and carrots. Here is one of my posts from the Dinner thread: http://forums.egullet.org/topic/147265-dinner-2014-part-2/page-8?hl=%2Bcorned+%2Bbeef+%2Bsous+%2Bjuice#entry1959379

I was going to smoke some baby backs today, but the weather turned cold and rainy, so I changed plans and made some split pea soup with carrots and ham:

Wow!

Tri-tip, cooked SV at 120F for 4 hours, then reverse seared. Seared with yellow squash, steamed with butter, and salad.

St. Louis Ribs served with steamed yellow squash and salad.

Not sure if it's still the case, but when I sold dishwashers, Bosch had no food grinder, so any solids that came off the dishes were trapped in a filter. The filter needed to be cleaned regularly to keep the dishwasher from reeking due to the rotting food that accumulated. Most consumers were unaware of the filter and the smell was a major source of dissatisfaction with Bosch until they understood what was causing the smell.

Smoked pork loin roast (smoked at 225F to an internal temperature of 140F - took about 2 hours). It was rubbed with McCormick's Montreal Chicken Rub. Served with roasted carrots and salad (not pictured).